How To Remove Wax From Skin

with ginger and turmeric to the pomarola

Ingredients:

1.6 kilo of boneless shoulder of lamb 200 g of onions


200 g of carrots and butter oil 1 tsp turmeric

200 cc
white wine 2 quarts beef broth zest of 2 lemons


salt and pepper 1 slice fresh ginger

Preparation: Degrease

the lamb and cut into cubes.
Slice the onions and carrots. Heat
disk and put in it a pool of oil and butter.
Put the lamb, browning it well and remove.
Discard the fat and add new disk. Saute onions and carrots.
Season with turmeric.
Cook until vegetables are tender.
Pour the wine and let reduce.
Add the lamb, broth and lemon zest.
Simmer for 2 hours.
Before serving, season with salt and pepper to taste and grated ginger.